pork tenderloin with apricot mustard
These garden pictures are a few weeks old already; I intended to post them much earlier, but then before I knew it, June was gone. How does that happen? I thought maybe I should finally share these photos, since I’ll be taking new pictures of the garden tomorrow. Oh, and maybe share a recipe, too.
I’ve been on a bit of a pork kick lately. It’s not usually something I crave, but the recent pork and rhubarb chutney experiment reminded me about pork’s potential as easy weeknight fare. This tenderloin is moist and tangy, and is none the worse for the omission of the original recipe’s fresh apricots. We served it with a kale side that we will never speak of again. It was really pretty tragic.
Pork Tenderloin with Apricot Mustard
Adapted from Gourmet, June 2007
Yields 4 servings
1/4 cup grainy mustard
1/4 cup apricot jam or preserves
1 or 2 garlic cloves, minced
1 small pork tenderloin (1 to 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
- Whisk together mustard, jam, and garlic in a small bowl.
- Trim pork and sprinkle with salt and pepper.
- Preheat oven to 400 degrees. Heat oil in heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer pork to roasting pan. Brush pork with 2 to 3 tablespoons of the apricot/mustard mixture. Roast until thermometer inserted into center of pork registers 155 degrees F, about 25 to 30 minutes. Transfer pork to a cutting board and let stand for 5 minutes.
- Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Serve with remaining mustard-jam mixture on the side (sweeten with additional jam if desired).